Two very similar farms, only the entire length of Ireland between us.

Giana Ferguson

Cheese Maker, Gubbeen

The Cole family of Ballycastle, Co. Antrim, is at the forefront of  the Northern Irish food revolution, producing cabrito (goat) and rose veal on their farm, and harvesting seaweed from the coast.

Kathy McGuinness

Food Writer, The Sunday Times

‘Expect a rake of International Eventing with some side servings of artisan fodder: cabrito from Broughgammon Farm, free range rose veal, seasonal wild game and hand harvested seaweeds…’

May 2015

The Irish Times

Broughammon appear to be starting a bit of a revolution, with a host of awards under their belt for sustainability, they have their own butchery and offer butchery courses, sausage making courses and even seaweed foraging.

Farming Life

Please give my thanks to Charlie and Millie. I really enjoyed the afternoon, especially to come away with a nice ‘bag’.
Aidan McGrath

Attendee Wild Game Butchery Class

I had a great night, very informative and practical.  Excellent for getting to grips on doing it yourself.  Charlie’s tips and know how were great and I would like to thank you both for your welcoming hospitality.


Linda C

Attendee Wild Game Butchery Class

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